Wednesday, May 25, 2011

Where has our year gone?!?! Just yesterday it seems, I was posting about Back to School Cupcakes and my Princess Runwild was starting a new phase of life as a kindergartener. Now, here we are finishing up her last week as a kindergartener…But that’s ok, at least I won’t have to listen to little sister, Runwilder, scream every morning as we drop her big sister off at school. I kid you not, every single day that we have taken Runwild to school, Runwilder has screamed after her as she gets out of the car “I need you!!” I thought it would only last the first few weeks of school, but no….every single school day.

So, as the school year comes to an end, you may be looking for a little gift for your teachers. That’s what I’m sharing today. Its not so much a recipe, as in idea. If you’re short on time, you can simply go to the store and buy a pack of premade cupcakes. You’ll need a mason jar, cupcakes, sprinkles and this oh- so- cute printable I’ve made for you.

Its very simple. Just stack a few cupcakes in that jar (I used 3 cupcakes). Add Sprinkles in between the layers if you want to make it extra special. Put the top on and tie/tape on the tag. I know it seems simple, but who wouldn’t love this. Its cake…in a jar.

Portable Perfection! The only think that would make these teachers love you more is if you sent them a plastic fork so they don’t have to wait to eat it. And, don’t forget to let your little one sign the tag.
Enjoy!

Wednesday, May 18, 2011

I realize Easter has come and gone, but since my recipe today was actually my Easter dessert , I thought we’d just have an entire Easter recap.
So in a nutshell,
The Easter Bunny did in fact come.

Which was a surprise even to Princess Runwild. She told me later, that she was nearly certain she had NOT been a good girl.….
There was some egg dying...

The drying of the eggs was nearly too much for Princess Runwild….

There was a bit of Egg Hunting….

Princess Runwilder didn’t stand a chance. Her older sister had years more experience. She was a kid on a mission. God love her, if she’d only known I was going to make them divide them equally….

There was even the excitement of the loss of a first tooth!…..

And the sweet ending to a fabulous Easter?
Carrot Cake!

There’s not too much to know about this carrot cake. Except that its moist, it makes nice deep layers and you will love it! Oh, wait..you should know that the layers are sooo deep that you may have a hard time finding a cake carrier for transport, if you’re taking it to someone elses house. I had to wrestle it into a plastic storage container. The kind you generally store clothes in, but I’m pretty sure nobody cared :)Hope you had a wonderful Easter!
Enjoy!

Southern Carrot Cake

Ingredients

4 eggs

1 1/4 cups vegetable oil

1cup white sugar

1 cup brown sugar

8 oz can crushed pinapple, drained

3 teaspoons vanilla extract

1/4 tsp nutmeg

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons ground cinnamon

3 cups grated carrots

1/2 cup chopped pecans

1 cup butter, softened

16 ounces cream cheese, softened

8 cups confectioners' sugar

2 teaspoon vanilla extract

2 cup chopped pecans

Directions

In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.Press pecans around the side of cake for decoration.